Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Celeriac and potatoes are the base of this deceptively rich soup. Serve as the first course of a refined menu.

Cynthia DePersio
Recipe by Cooking Light August 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups soup, 1/2 teaspoon oil, and 1 1/2 teaspoons onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large stockpot; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Place half of potato mixture in a blender; process until smooth. Repeat with remaining potato mixture. Return pureed potato mixture to pan; stir in wine and salt. Cook over medium heat for 3 minutes or until thoroughly heated. Remove soup from heat, and stir in milk.

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  • Divide soup evenly among 6 bowls; drizzle oil evenly over soup. Sprinkle with onions.

Nutrition Facts

161 calories; calories from fat 17%; fat 3.1g; saturated fat 0.7g; mono fat 2g; poly fat 0.4g; protein 6.4g; carbohydrates 28.5g; fiber 4.4g; cholesterol 2mg; iron 2.1mg; sodium 625mg; calcium 97mg.
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